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Cassandra's Yummy Lamb Chops

Cassandra's Yummy Lamb Chops

  • Prep

    1 d 25 m
  • Cook

    35 m
  • Ready In

    1 d 5 h
Cassandra

Cassandra

This dish is absolutely superb! I've always loved lamb and I bought it at the store not knowing what to do with it so I used my imagination. It's moist and tender, full of flavor and served best complimented with sauteed zucchini and rice.

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 699 kcal
  • 35%
  • Fat:
  • 49.3 g
  • 76%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Place lamb chops in a shallow dish, and smear both sides with roasted garlic. Season with thyme, salt, and pepper. Cover with 1 1/2 cups olive oil, and refrigerate overnight.
  2. Remove chops and marinade from dish, and scrape off the oil, which will have partially solidified in the refrigerator. Place the chops back in the dish, and cover with red wine. Refrigerate for 4 hours.
  3. Heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Saute chopped onion until tender. Place the lamb chops into the skillet, cover, and cook for 8 to 10 minutes on each side.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BAJATHECAT
22

BAJATHECAT

9/10/2003

Made only a couple of changes - roasted the garlic with olive oil and Italian Herbs. I mixed the olive oil and red wine together, added the oil from the garlic and a dash more Italian Herbs. I had two racks of baby lamb, so I split them, rubbed them with the roasted garlic and marinated them for about 5 hours. They were awesome. Made an easy port/red wine sauce to go with. Thanks Cassandra! This was my first go at lamb - great base recipe!

JULIEANNEF
19

JULIEANNEF

9/10/2003

My husband loves lamb so I thought I would give this a try. It was very easy to make and my husband loved it...I will definitely make it again. I made 4 chops instead of 2, but didn't change the amount of garlic, used the same amount of oil and just poured the wine in until it covered the chops.

ANASYRIA
14

ANASYRIA

12/16/2003

I was really excited after reading the reviews for this. I have made lamb with wine before and didn't think there was much risk. I wasn't impressed at all and won't be making again, I have to agree with the previous reviews; waste too much olive oil and the combination of thyme and red wine did nothing for me. Sorry.

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